Sharing my collection of indulgent American recipes from 1720 to 1980.

Monday, May 11, 2015

Rabbit Baked in Milk (1933)

1 rabbit, disjointed

3 strips bacon

1/2 cup flour

1 tspn salt

1 tspn sage

1/2 tspn black pepper

Fat for frying

3 cups white sauce

Roll the pieces of rabbit in a mixture of the flour, sage, salt, and pepper, and brown nicely all over in 3 or 4 tablespoonfuls of hot fat.Put into a casserole, pour well-seasoned white sauce around it, and lay the bacon strip over the top. Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender. (Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)More Rabbit Recipes